Spaghetti with Swiss Chard and Pecorino Cheese
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 tablespoon olive oil2 onions, thinly sliced2 bunches Swiss chard, trimmed and chopped (about 14 cups)3 garlic cloves, minced1 (14 1/2-ounce) can diced tomatoes with juices1/4 cup dry white wine1/4 teaspoon dried crushed red pepper flakesSalt and pepper8 ounces whole-wheat spaghetti1/4 cup pitted kalamata olives, coarsely chopped2 tablespoons freshly grated Pecorino cheese2 tablespoons toasted pine nuts
eat the oil in a heavy large frying pan over medium heat. Add the onions and saute until tender, about 8 minutes. Add the chard and saute until it wilts, about 2 minutes. Add the garlic and saute until fragrant, about 1 minute. Stir in the tomatoes with their juices, wine, and red pepper flakes. Bring to a simmer. Cover and simmer until the tomatoes begin to break down and the chard is very tender, stirring occasionally, about 5 minutes. Season the chard mixture, to taste, with salt and pepper.
Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook until tender but still firm to the bite, stirring frequently, about 8 to 10 minutes. Drain the spaghetti. Add the spaghetti to the chard mixture and toss to combine.
Transfer the pasta to serving bowls. Sprinkle the olives, cheese, and pine nuts and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user AJCAHN.
Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook until tender but still firm to the bite, stirring frequently, about 8 to 10 minutes. Drain the spaghetti. Add the spaghetti to the chard mixture and toss to combine.
Transfer the pasta to serving bowls. Sprinkle the olives, cheese, and pine nuts and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user AJCAHN.
Nutritional Info Amount Per Serving
- Calories: 487.5
- Total Fat: 12.3 g
- Cholesterol: 2.5 mg
- Sodium: 1,595.1 mg
- Total Carbs: 76.4 g
- Dietary Fiber: 15.7 g
- Protein: 21.1 g
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